Bean Brownie Pudding (Half Size)

Ingredients

• 1 stick (½ cup) unsalted butter, plus more for greasing
• 2 large eggs, room temperature
• 1 cup sugar
• 6 tablespoons cocoa powder
• ½ cup cooked white beans, very well rinsed and drained
• 1–1½ tablespoons flour (optional — almond flour or all-purpose both work)
• 1 teaspoon vanilla extract
• Vanilla ice cream, for serving

Instructions

1. Preheat oven to 325°F. Butter an 8×8-inch or 1-quart baking dish and place it inside a larger roasting pan for a water bath.
2. Melt the butter and set aside to cool slightly.
3. In a blender, purée the beans with about ¼ cup of the melted butter until completely smooth.
4. Beat the eggs and sugar on medium-high for 5–8 minutes, until very thick, pale, and ribboning.
5. Add dry ingredients: Reduce speed to low. Add cocoa powder, flour (if using), and vanilla. Mix just until combined.
6. With the mixer on low, slowly pour in the remaining melted butter, followed by the bean purée. Mix only until incorporated.
7. Bake in a water bath:
   Pour batter into prepared dish. Carefully add hot tap water to the roasting pan so it comes halfway up the sides of the baking dish.
   Bake for about 40 minutes, checking at 35 minutes.
8. Check doneness-Edges should be set; the center will look very soft and underbaked. A tester inserted 2 inches from the edge should come out mostly clean.
9. Let cool for 10–15 minutes. Serve warm with vanilla ice cream.